Soak the dates in 3 tbsp hot water for 10 minutes, then blend or mash until smooth. Measure out 50g of date paste.

Preheat the oven to 350°F and line an 8x8 pan or 9-inch round with parchment.

In a bowl, whisk the bread flour, baking powder, baking soda, and salt.

In a second bowl, whisk the Greek yogurt, egg yolk, and 2 tbsp maple syrup until smooth.

Combine the wet and dry ingredients and mix just until a soft dough forms, about 1-2 minutes in a stand mixer with a dough hook on low. Don't overmix.

Turn the dough onto a floured surface and knead a few times until smooth, adding flour only if it sticks.

Mix the melted butter, 50g date paste, and cinnamon into a spreadable filling, adding a splash of water if needed.

Roll the dough into a 10x14-inch rectangle about ¼ inch thick and spread the filling evenly, leaving a ½-inch border on one long side.

Roll up tightly from the long side and pinch the seam closed.

Cut into 6 rolls with unflavored dental floss and place them cut side up in the pan, touching.

Whisk the egg and milk, then brush a thin layer over the tops.

Bake 20-25 minutes, until golden and the center roll springs back when pressed.

While they bake, beat the cream cheese until smooth, then mix in the protein powder, 1 tbsp maple syrup, and vanilla. Add milk 1 tsp at a time until drizzly.

Let the rolls cool 5 minutes, then pipe or drizzle the frosting over them.